Dinner Party · Egyptian
Mombar
These Egyptian sausages feature a rice filling packed with fresh herbs and tomato. I fry them until the exterior is properly crisp.
Why This Works
The snap of the fried casing reveals a soft, herbaceous, and savory interior that is immensely satisfying.
The Upgrade
Add a touch of ground allspice to the rice mixture for a distinct Middle Eastern warmth.
Chef's Secret
Michelin TechniqueTie the ends of the casings with thin kitchen twine if you are worried about leakage during the boiling process.
Ingredients
Total time including resting: 45 min
Directions
Mix the raw rice with tomato paste, herbs, and garlic to create a vibrant, seasoned filling.
5 minCarefully stuff the casings with the mixture, leaving space at the ends to prevent bursting while expanding.
10 minBoil the stuffed sausages in a large pot of water at a rolling boil until the casing is firm and the rice is cooked.
15 minRemove the sausages and pat them completely dry to ensure a perfect sear in the oil.
2 minHeat the vegetable oil to 350°F in a deep skillet.
3 minFry the sausages in batches until they turn a deep, golden-brown and the skin is shattered-crisp.
8 minDrain on paper towels to remove excess oil before plating.
2 minWine Pairing
Tempranillo (Crianza)
Red Wine
The BottleCune Crianza
The fried, crispy exterior of the sausage paired with a vibrant herb-filled rice stuffing works well with the approachable, fruit-driven spice of a Crianza. It provides a balanced medium that complements the tomato base.
Nutrition per Serving
550
calories
14g
protein
45g
carbs
35g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tomato Mint Salad
Dice tomatoes with fresh mint and lemon to provide a vibrant, acidic balance to the crispy sausage.
Ingredients
Directions
Place the diced tomatoes in a chilled stainless steel mixing bowl.
Fold in the mint chiffonade gently to avoid bruising.
Whisk the olive oil and lemon juice together in a small ramekin until emulsified.
Drizzle the dressing over the tomatoes immediately before service.
Season with flaky sea salt and cracked black pepper.
Toss once and serve alongside hot, crispy mombar to provide necessary acidity.
Side Dish
Tahini Dip
Serve a smooth tahini sauce to add a nutty, creamy layer to the savory rice-stuffed meat.
Ingredients
Directions
Whisk the tahini, lemon juice, and grated garlic in a medium bowl until the mixture thickens and seizes.
Gradually stream in the ice-cold water, whisking constantly until the emulsion turns pale, silky, and smooth.
Adjust consistency with additional cold water by the teaspoon if a thinner texture is desired.
Season precisely with kosher salt to balance the acidity and nuttiness.
Transfer to a serving vessel and create a small well in the center using the back of a spoon.
Finish with a drizzle of olive oil and a sprinkle of fresh parsley before serving alongside the hot Mombar.
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